High-pressure processing (HPP) is a commercially available, non-thermal process that utilizes water under pressure to reduce pathogens while also extending the shelf life of the product. The mode of action of HPP against microbes is protein denaturation (breaking of covalent bonds), ultimately resulting in cellular death. Researchers have documented the effectiveness of HPP on pathogens in a variety of muscle foods.
HPP was found to be an effective intervention against Escherichia coli O157:H7in ground beef. However, very little information has addressed the effect of HPP on other Shiga-toxin producing E. coli (STEC), including E. coli O145, O26, O45, O103, O111, and O121 — also known as the “Big 6” STEC. Therefore, treatment of fresh ground beef with HPP to eliminate these STEC, which are considered adulterants in ground beef as of June 2012, could provide a means to protect consumers against foodborne illness and prevent recalls for the beef industry.